Full cream milk powder Hs Code

Full cream milk powder harmonized system code

Product Overview Full cream milk powder, classified under HS Code 040221, is a dehydrated dairy product obtained by removing water content from pasteurized whole milk while retaining its full cream content. This product is characterized by a fat content typically ranging between 26% and 40%, with total solids content exceeding 95%, ensuring a rich and creamy powder consistency. It undergoes controlled spray drying or roller drying processes to maintain nutritional integrity, microbiological safety, and solubility. The HS Code 040221 encompasses various subcategories including whole milk powder with added vitamins, fortified variants, and standard full cream powders differentiated by fat percentage and moisture content. Commercially, full cream milk powder serves as a versatile ingredient across food service sectors, dairy processing industries, confectionery manufacturing, bakery applications, and retail consumer products. Its stable shelf life, ease of storage, and transportability position it as a preferred choice for manufacturers requiring consistent dairy fat content and functional performance in reconstituted milk formulations, dairy blends, and nutritional products. HS Code Classification & Trade Specifications The full HS Code for full cream milk powder is 040221, where Chapter 04 denotes “Dairy produce; birds’ eggs; natural honey; edible products of animal origin, not elsewhere specified or included,” Heading 0402 specifies “Milk and cream, concentrated or containing added sugar or other sweetening matter,” and Subheading 040221 precisely identifies “Milk powder, not containing added sugar or other sweetening matter, full cream.” This classification is justified by the product’s composition—dehydrated whole milk with no added sugars—and its compliance with international dairy product definitions. Trade considerations emphasize packaging in moisture-proof, multi-layered laminated bags or hermetically sealed containers with net weights commonly ranging from 25 kg to 50 kg to ensure product stability during transit. Preservation methods include vacuum packing or inert gas flushing to prevent oxidation and microbial contamination. Shipping protocols adhere to temperature-controlled environments to maintain product quality. Quality standards align with Codex Alimentarius and WTO SPS measures, specifying maximum moisture content (typically below 5%), microbial limits, and fat content thresholds. Documentation for customs clearance requires accurate declaration of HS codes, country of origin, and compliance certificates to facilitate smooth international trade operations.

Full cream milk powder Chapter Note

1.- The expression “milk” means full cream milk or partially or completely skimmed milk. 2.- For the purposes of heading 04.03, yogurt may be concentrated or flavoured and may contain added sugar or other sweetening matter, fruit, nuts, cocoa, chocolate, spices, coffee or coffee extracts, plants, parts of plants, cereals or bakers’ wares, provided that any added substance is not used for the purpose of replacing, in whole or in part, any milk constituent, and the product retains the essential character of yogurt. 3.- For the purposes of heading 04.05 : (a) The term “butter” means natural butter, whey butter or recombined butter (fresh, salted or rancid, including canned butter) derived exclusively from milk, with a milkfat content of 80 % or more but not more than 95 % by weight, a maximum milk solids-not-fat content of 2 % by weight and a maximum water content of 16 % by weight. Butter does not contain added emulsifiers, but may contain sodium chloride, food colours, neutralising salts and cultures of harmless lactic-acidproducing bacteria. (b) The expression “dairy spreads” means a spreadable emulsion of the water-in-oil type, containing milkfat as the only fat in the product, with a milkfat content of 39 % or more but less than 80 % by weight. 4.- Products obtained by the concentration of whey and with the addition of milk or milkfat are to be classified as cheese in heading 04.06 provided that they have the three following characteristics : (a) a milkfat content, by weight of the dry matter, of 5 % or more; (b) a dry matter content, by weight, of at least 70 % but not exceeding 85 %; and (c) they are moulded or capable of being moulded. 5.- This Chapter does not cover : (a) Non-living insects, unfit for human consumption (heading 05.11); (b) Products obtained from whey, containing by weight more than 95 % lactose, expressed as anhydrous lactose calculated on the dry matter (heading 17.02); (c) Products obtained from milk by replacing one or more of its natural constituents (for example, butyric fats) by another substance (for example, oleic fats) (heading 19.01 or 21.06); or (d) Albumins (including concentrates of two or more whey proteins, containing by weight more than 80 % whey proteins, calculated on the dry matter) (heading 35.02) or globulins (heading 35.04). 6.- For the purposes of heading 04.10, the term “insects” means edible non-living insects, whole or in parts, fresh, chilled, frozen, dried, smoked, salted or in brine, as well as flours and meals of insects, fit for human consumption. However, it does not cover edible non-living insects otherwise prepared or preserved (generally Section IV).